Soya cutlet is a delicious and nutritious snack made primarily from soya granules or chunks, which are rich in protein and serve as a great meat substitute for vegetarians and vegans. These cutlets are typically prepared by mixing soaked and drained soya with mashed potatoes, chopped vegetables like onions, carrots, and green chilies, along with spices and herbs to enhance the flavor. The mixture is then shaped into patties, coated with breadcrumbs, and shallow- or...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Boil 3 cups of water along with salt.
When it starts bubbling, add the soya chunks.
Close it and turn off the flame. Let it sit for 5 minutes.
After 5 minutes, strain out the water and squeeze out the water from the soya chunks.
Cut the squeezed chunks into two pieces.
Marinate the chunks with chilli powder, turmeric powder, garam masala powder, ginger garlic paste, and salt. Mix well and let it sit for 30 minutes.
Shallow fry the marinated chunks for 5-6 minutes on medium flame. Let them cool completely.
Transfer the fried soya chunks to a blender and just crush them. Set aside.
Boil the potato until cooked well. Peel and mash it. Set aside.
Grate the carrot and set aside.
Heat a pan and add 1 tbsp of oil. Add chopped onion and sauté until it turns transparent.
Add ginger garlic paste and chopped green chilli. Sauté until the raw taste is gone.
Turn the flame to low. Add chilli powder, turmeric powder, meat masala powder, and salt. Mix well.
Add tomato ketchup and sauté for a few seconds.
Add crushed soya chunks, mashed potato, and grated carrot. Mix well on medium flame for 2-3 minutes.
Turn off the flame and add chopped coriander leaves. Mix well and let it cool down.
Make balls out of the mixture and gently press them to form round patties of half-inch thickness.
Mix refined flour with water to make a thin batter. Add oregano seasoning to the batter and mix well.
Dip the patties in the batter and coat them with bread crumbs. Repeat the process for all patties.
Heat oil for deep frying. When the oil becomes hot, gently drop the coated patties into the oil.
Fry on medium flame until golden brown. Remove and drain excess oil.
Serve hot with green chutney or ketchup.
Ensure to squeeze out all the water from the soya chunks to avoid a soggy mixture.
For a healthier version, you can shallow fry or bake the cutlets instead of deep frying.
Adjust the spices according to your taste preference.
Use fresh bread crumbs for better coating and crispiness.
Let the mixture cool completely before shaping the patties to avoid them breaking apart.
Can I use soya granules instead of soya chunks?
Yes, you can use soya granules. Just soak them in hot water, drain, and proceed with the recipe.
Can these cutlets be baked instead of fried?
Yes, you can bake the cutlets at 180°C for 20-25 minutes or until golden brown, flipping them halfway through.
How can I store leftover cutlets?
You can store the fried cutlets in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or oven before serving.
Can I skip the breadcrumbs?
Breadcrumbs help in achieving a crispy texture. If you want to skip them, you can use crushed cornflakes or semolina as an alternative.
Is this recipe vegan?
Yes, this recipe is vegan as it does not use any animal-derived ingredients.
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine.
